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Prawn Biriyani - Pepper Delight #pepperdelightblog #top10recipesof2017 #recipe #prawn #shrimp #indian #chemmeen #biriyani #kerala #keralastylebiriyani #seafood #easy #prawnrecipes #nadan #prawnbiriyani #biryani
Prawn Biriyani
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
 

Rice, Prawns & Exotic Spices… layered with Caramelized Onions, Saffron and Fresh Herbs... Mouth Watering and Delicious! An Indian Delicacy - Biriyani…!!!

Course: Main Course
Cuisine: Indian
Keyword: biriyani, indian food, prawn biriyani
Servings: 5
Author: Akhila
Ingredients
For marinating Prawns
  • 2 cups prawns
  • 1 tbsp chili powder
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • ½ tsp pepper powder
  • 1 tsp garam masala
For preparing Rice
  • 2 cups basmati rice
  • 3 cups water
  • 1 tbsp butter/ghee
  • 1 tbsp lemon juice
  • 1 bay leaf
  • 1 stick of cinnamon
  • 2 cardamoms
  • 4 pepper corns
  • 3 cloves
  • 1 star anise
  • Salt (as required)
For preparing Prawn Masala
  • 2 medium onions (sliced)
  • 1 small piece of ginger
  • 4 garlic cloves
  • 4 green chilies
  • 1 tomato (chopped)
  • 3 tbsp yogurt
  • ¼ tsp pepper powder
  • ½ tsp chili powder
  • 1 tsp garam masala
  • Mint & cilantro leaves (chopped)
  • Oil (as required)
  • Salt (as required)
For Garnish
  • 1 tbsp butter/ghee
  • ½ cup cashews and raisins
  • 1 medium sized onion (sliced)
  • a pinch of Saffron
  • 3 tbsp milk
  • Mint & cilantro leaves (chopped)
Instructions
For marinating Prawns
  1. Clean, peel and devein prawns.
  2. Mix the ingredients of the marinade properly, add salt as needed.
  3. Marinate the cleaned prawns and keep aside for 30 mins.
For Preparing Rice
  1. Wash and soak rice for 30 minutes and drain the water completely.
  2. Heat ghee in a skillet; add cardamoms, cinnamon, clove, star anise, pepper corns, bay leaf, and saute until fragrant.
  3. Add the drained rice with a little salt and stir continuously for 2 minutes. When the rice starts crackling, pour water, lemon juice and cook till water is completely absorbed. Fluff it up using a fork and keep it aside.
For preparing Prawn Masala
  1. Heat oil in a pan, shallow fry the marinated prawns on both sides. Remove from the pan and keep aside.
  2. Into the same pan, add sliced onions, saute until they are translucent.
  3. In the meantime, grind ginger, garlic and green chilies to a thick paste.
  4. Add the green paste to the pan and saute for 2 minutes.
  5. Add chopped tomato and place the lid, cook for 2 minutes until it turns mushy.
  6. Add pepper powder, chili powder and garam masala, stir well. Followed by adding chopped mint and cilantro leaves.
  7. Add whisked yogurt, prawns, and mix well with the masala, check for seasonings.
  8. Prawn masala is ready.
Layering and Garnsih
  1. Heat ghee/butter in a pan. Fry the sliced onions until they are golden brown. Keep it aside.
  2. Into the same pan, fry cashews and raisins until they are golden. Keep aside.
  3. Warm milk in a small bowl and mix the saffron strands, allow it to stand for 2 minutes.
  4. For layering, into a heavy bottomed pan add a half of all the prepared ingredients as detailed below. The remaining half is to be repeated later as instructed.
  5. Start with spreading the prepared masala first, evenly covering the bottom of the pan.
  6. Follow by spreading rice on top of it. Sprinkle cashews, raisins, fried onions, saffron milk, and cilantro mint leaves.
  7. Repeat the process of steps 5 & 6 with the second half of the ingredients.
  8. Cover the pan with the lid and cook the biriyani on low flame for 10 minutes.
  9. Serve warm with pappad, salad and pickles.
Notes
  • Coconut oil can be used as a replacement for ghee/butter.
  • You can vary the amount of chili and pepper powders to suit your spice level.
  • The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.